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Connective tissue in meat is composed of collagen and elastin fibers that provide structure and support to muscles. When cooked for a long time at low temperatures, these fibers break down and turn into Gelatin, resulting in a more tender texture in slow-cooked dishes like stews and braises. However, tough cuts of meat with more connective tissue can benefit from cooking methods like slow braising or pressure cooking to break down these tough fibers and make the meat tender.

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1y ago

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